Assessment of total polar materials in Frying fats from Czech restaurants
Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions....
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| Main Authors: | , , , , , , , |
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| Format: | Book |
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Chiriotti Editori,
2015-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Summary: | Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat. |
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| Item Description: | 1120-1770 1120-1770 10.14674/1120-1770/ijfs.v182 |